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Malaysian Recipe : Tomato Chicken

Preparation time: 30 mins
Cooking time: 40 mins
Serves: 6


  • 1 whole chicken, cut into 8-10 pieces
  • 3 tbsp tomato paste
  • 3 big onions, sliced
  • 150 ml evaporated milk
  • Salt to taste
  • Enough oil for deep frying

Ground to paste:

  • 200 g onions
  • 10 red chilies
  • 50 g dried chilies
  • 2 pcs lemon grass
  • 20 g galangal
  • 3 pips garlic


  1. Season chicken with 1 tsp salt
  2. Heat oil in the wok, and deep fry chicken till golden brown. Dish and drain.
  3. With 3 tbsps oil in a saucepan, fry the ground ingredients till fragrant. Add in the tomato paste and mix well. Stir in the fried chicken and sliced onions.
  4. Add in the evaporated milk and allow to simmer for 10 mins on low heat. Add salt to taste.
  5. When ready to serve, garnish with fried shallots and shredded chilies.

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Last Modified: 11/27/11.